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Best True Sourdough Bread Yet

We finally had success in baking a loaf of Sourdough bread without added commercial yeast!

Susan took over the job and came out with a winner. It’s taken a lot of experimenting but we may have it down now. It isn’t done quickly but here is what worked for us. It was worth the effort!
———————————————————-Download True Sourdough Bread Recipe in MasterCook format
———————————————————-Download compilation of 98 Sourdough Recipes in MC format———————————————————–

Directions:
Take your container of sourdough starter out of the fridge and let it warm up on the counter.

At least 4 hours or preferably the night before baking the bread, make the sponge. Mix the sponge ingredients in a non-reactive bowl and let rise overnight on the counter. Cover with a towel or cling wrap. Let rise and ferment in a warm place. Do not put in the fridge. In a gas oven with a pilot light or an electric oven with the light on will give it a nice temperature.

Next, place the starter in the mixing bowl of your mixer and add the other ingredients (except the cornmeal) on slow speed with a beater blade. Adjust the flour and water to your preferences.

Switch to a dough hook when its blended. Knead with the dough hook. Stop and push it down if you have too. On my Kitchenaid mixer, I use the 2 slowest speeds. Do this for 10 minutes.

Let it rise in a warm place for 4 hours. Without commercial yeast you need a long rise time to let the sourdough yeast do it’s thing.

After it’s risen, punch down the dough and fold it up into one large loaf or two smaller ones. Let rise for 2 more hours.

Sprinkle the cornmeal on your baking stone or terra cotta dish and put your loaf on it. Carefully make a cut or two with a sharp knife on the bread to allow it to expand while baking. Bake the bread at 425 for 30 minutes until golden brown and loaf sounds hollow when the bottom is tapped. Cool on a wire rack.